We used our first rhubarb and strawberries of the season to make this scrumptious dish. The only disappointment was the crumb topping melted into the pie and was not crispy as envisioned, and I should also add the flavor from the almond extract was virtually undetectable. Otherwise, this tart was wonderful. The strawberries and rhubarb were cooked perfectly with just the right amount of sweetness and tanginess, and the custard poured atop before baking added delicate creaminess to the fruit. I served this along with my other recipe swap choices (Sweet Corn & Tomato Salad With Fresh Cilantro, Pommes Paillasson or Straw Potato Cake and Carolina Pulled Pork) for a nice summer meal. I enjoyed a piece for dinner last night and another for breakfast this morning. Irresistable! (Made for Recipe Swap #29 - June 2009)
I made this recipe into mini-tarts, since I wanted to give my mini-tart pans a test run. I left out the almond extract, but otherwise kept to the recipe. They came out so great!!! What a great way to take advantage of springtime first harvests! Will *definitely* make again! Thanks for the great recipe!!